Job Description: Assistant Restaurant Manager

The Assistant Restaurant Manager (ARM) serves as the bridge between the kitchen and the front-of-house, ensuring that the gears of the restaurant turn smoothly. You’ll be the "right hand" to the General Manager, focusing on high-quality guest experiences, staff motivation, and operational efficiency.

1. Operational Leadership

• Oversee daily floor operations, ensuring the restaurant meets service standards during peak hours.

• Manage opening and closing procedures, including cash handling and security checks.

• Maintain a pristine environment by enforcing health, safety, and sanitation regulations.

2. Team Management & Development

• Assist in recruiting, training, and mentoring front-of-house staff (servers, hosts, and bartenders).

• Create weekly staff schedules that balance labor costs with service needs.

• Conduct pre-shift "huddles" to communicate daily specials, goals, and VIP arrivals.

3. Guest Relations

• Act as the primary point of contact for guest feedback, resolving complaints with grace and speed.

• Foster a culture of hospitality to build "regulars" and maintain a high online rating.

4. Administrative & Financial Support

• Monitor inventory levels and assist with ordering supplies or beverages.

• Analyze labor costs and sales reports to help hit monthly P&L targets.

• Ensure all POS systems and kitchen tech are functioning correctly.

  Job Description: Assistant Restaurant Manager

The Assistant Restaurant Manager (ARM) serves as the bridge between the kitchen and the front-of-house, ensuring that the gears of the restaurant turn smoothly. You’ll be the "right hand" to the General Manager, focusing on high-quality guest experiences, staff motivation, and operational efficiency.

1. Operational Leadership

• Oversee daily floor operations, ensuring the restaurant meets service standards during peak hours.

• Manage opening and closing procedures, including cash handling and security checks.

• Maintain a pristine environment by enforcing health, safety, and sanitation regulations.

2. Team Management & Development

• Assist in recruiting, training, and mentoring front-of-house staff (servers, hosts, and bartenders).

• Create weekly staff schedules that balance labor costs with service needs.

• Conduct pre-shift "huddles" to communicate daily specials, goals, and VIP arrivals.

3. Guest Relations

• Act as the primary point of contact for guest feedback, resolving complaints with grace and speed.

• Foster a culture of hospitality to build "regulars" and maintain a high online rating.

4. Administrative & Financial Support

• Monitor inventory levels and assist with ordering supplies or beverages.

• Analyze labor costs and sales reports to help hit monthly P&L targets.

• Ensure all POS systems and kitchen tech are functioning correctly.